Geographical distribution

Geographical distribution of foodborne disease illnesses events

Time Series

Column

Events by year (1998-2015)

Events by month

Foods

Most frequent foods implicated in FBO

Food outbreaks illnesses hospitalizations fatalities
Chicken 1309 23464 1058 11
Salad 1331 36968 763 18
Beef 958 18962 975 18
Fish 644 3704 239 3
Rice 406 4925 152 9
Pork 390 8710 575 5
Turkey 336 10680 364 21
Meat 295 5103 214 23
Cheese 366 6924 547 18
Oyster 244 2742 73 2
Milk 217 5375 241 6
Fruit 171 5754 98 2
Egg 252 6739 341 3
Potato 291 9836 232 7

Chicken appeared in 1,309 outbreak events and was related to 23,464 illnesses, 1,058 hospitalizations and 11 fatalities events, while Salad appeared in 1,331 outbreak events and was related to 36,968 illnesses, 763 hospitalizations and 18 fatalities events. Regarding to fatalities, the most frequent food involved was Meat (23 events), followed by Turkey (21 events).

Causative Agents

Column

Foodborne disease events by causative agent

Species outbreaks illnesses illnesses_per hospitalizations fatalities fatalities_per case_fatality_rate
Norovirus genogroup I 4227 117121 31.4 1213 8 2.4 0.01
Salmonella enterica 2403 65351 17.5 7480 86 25.5 0.13
Norovirus genogroup II 1462 39667 10.6 531 6 1.8 0.02
Clostridium perfringens 979 33139 8.9 162 15 4.5 0.05
Norovirus 1131 23103 6.2 212 5 1.5 0.02
Staphylococcus aureus 630 9649 2.6 499 3 0.9 0.03
Bacillus cereus 613 7143 1.9 75 3 0.9 0.04
Escherichia coli, Shiga toxin-producing 507 9401 2.5 1969 35 10.4 0.37
Scombroid toxin 389 1459 0.4 48 0 0.0 0.00
Campylobacter jejuni 308 6997 1.9 252 1 0.3 0.01
Ciguatoxin 271 1073 0.3 131 1 0.3 0.09
Shigella sonnei 133 6260 1.7 226 2 0.6 0.03
Vibrio parahaemolyticus 125 1654 0.4 50 0 0.0 0.00
Hepatitis A 88 2402 0.6 244 5 1.5 0.21
Listeria monocytogenes 60 816 0.2 578 121 35.9 14.83
Clostridium botulinum 57 220 0.1 166 10 3.0 4.55
Histamine 44 220 0.1 13 0 0.0 0.00
Cyclospora cayatenensis 30 1682 0.5 29 0 0.0 0.00
Mycotoxins 30 170 0.0 72 7 2.1 4.12
Escherichia coli, Enteropathogenic 29 1346 0.4 18 0 0.0 0.00

Contribution of each agent to illnesses events

Contribution of each agent to fatalities events

Locations

Row

Foodborne disease events by location

Location outbreaks illnesses hospitalizations fatalities
Restaurant 11536 159240 6121 78
Private Home/Residence 2314 39528 3437 92
Catering Service 1466 50145 711 9
Grocery Store 599 10223 775 15
Banquet Facility 476 18460 190 1
Fast Food Restaurant 434 6371 577 3

Restaurant, for example, was the most frequent place of exposure in the outbreaks reported. It was present in 11,536 outbreaks and was related to 159,240 illnesses, 6,121 hospitalizations and 78 fatalities events. This local seems to pose the greatest risk of foodborne events, although private home/residence was related with more fatalities events (92).

Row

Causative agents in restaurant

location species occurence
restaurant norovirus genogroup i 1686
restaurant salmonella enterica 1074
restaurant norovirus genogroup ii 799
restaurant clostridium perfringens 527
restaurant norovirus unknown 479
restaurant bacillus cereus 454

In restaurants, the most frequent causative agent was Norovirus genogroup I, followed by Salmonella enterica.

Causative agents in private home/residence

location species occurence
private home/residence salmonella enterica 559
private home/residence norovirus genogroup i 279
private home/residence ciguatoxin 200
private home/residence escherichia coli, shiga toxin-producing 138
private home/residence norovirus genogroup ii 128
private home/residence clostridium perfringens 120

The same agents (Salmonella enterica, Norovirus genogroup I), but in opposite position, was the most frequent in the outbreaks that took place in Private home/Residence.